Carrot Cake Roll
about 2 medium carrots
3 eggs
2/3 cup (135g) sugar
1/2 tsp salt
1 tsp vanilla extract
beat until light yellow and foamy
2 tbsp canola oil
2 cups grated carrots
1 tsp lemon juice
3/4 cup (100g) flour
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp baking powder 1/2 tsp baking soda
use up to 1/2 cup (60g) more flour if the carrots are too wet
12x16 inch (30x40 cm) baking tray
bake into a preheated 350 F (180 C) oven for 15 minutes
about 1/4 cup (30 g) powdered sugar
while still hot roll the cake up in the towel
... and let cool completely
1 cup (240 ml) heavy cream / cold
8-ounce (250g) Mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1/2 tsp cinnamon
1 tsp vanilla extract
refrigerate for few hours or overnight to set